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Tortas ahogadas (Mexican drowned sandwiches)

Crispy demi baguettes stuffed with pork meat and literally drowned in a warm chipotle-tomato sauce. This recipe is one of many versions of the famous tortas ahogadas from Guadalajara, Mexico, and it's mainly inspired on the sandwiches known as Lonches Gemma®.

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Ingredients
Serves: 4

For the sauce

750g plum tomatoes

250ml tomato puree

5 chipotle chillies in adobo, seeded

1 garlic clove

1 pinch ground cinnamon

1 pinch ground cloves

1 pinch dried Mexican oregano

1 pinch ground nutmeg

125ml pork stock (see note)

2 tablespoons chicken stock granules

salt to taste

For the dressing

4 tablespoons mayonnaise

2 tablespoons soured cream

1 tablespoon yellow mustard

For the sandwiches

4 crispy demi baguettes, halved

500g pork loin, cooked and sliced (see note)

1 large tomato, sliced

jalapeños, to taste

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MethodPrep:15min › Cook:10min › Ready in:25min

To prepare the sauce, cook the tomatoes in boiling water until the skin begins to peel off. Drain, then peel and place in a blender jar with tomato puree, chipotle chillies, garlic, cinnamon, cloves, oregano and nutmeg; blend until smooth.

Pour the sauce into a saucepan, add the pork stock and season with chicken stock granules and salt. Simmer until flavours have blended. Keep warm.

Combine mayonnaise, cream and mustard in a small mixing bowl; mix well and set aside.

To assemble the sandwiches, spread both halves of each demi baguette with the dressing. Arrange equal amounts of pork on the bottom half of each baguette and top with slices of tomato and jalapeño (if desired). Cover with the top half of the baguette. Place sandwiches in a serving bowl and pour over a generous amount of warm tomato sauce. Eat immediately with your hands, or use utensils.

For the pork

You can use any leftover pork loin you have, but to cook pork for use in this recipe: Place pork loin in a casserole or saucepan along with 1/2 an onion, 2 garlic cloves, 1 bay leaf and salt to taste. Cover with water. Cover with lid, bring to the boil, then reduce to a simmer and cook till no longer pink in the centre, about 1 hour. Once ready, remove from the stock and cool, then chill till needed. Strain the stock for use in the sauce in this recipe.